Preheat oven to 325. Put flour, sugar, baking powder, salt and butter in mixer with paddle attachment or use a handheld mixer and beat on slow speed until you get a sandy consistency and everything is mixed. Gradually pour in half the milk and beat until milk is just incorporated. Whisk egg, vanilla and remaining milk together in another bowl for a few seconds, then pour into flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from side of bowl with rubber spatula. Continue mixing for a couple more minutes until batter is smooth. Do not overmix. Divide sliced peaches between paper cases so that the base of each case is covered. Spoon cupcake batter on top until two thirds full and bake in preheated oven for 20 to 25 minutes or until light golden and cake bounces back when touched. A skewer inserted in center should come out clean. Let cupcakes cool slightly in pan before turning out onto a wire rack to cool completely. When cupcakes are cold, spoon vanilla frosting on top and finish with a light sprinkle of light brown sugar if using. This is a classic summer combination, using fresh peaches makes the recipe work so much better. Other fruits in season could be substituted, too.

Vanilla Frosting:

2 cups powdered sugar, sifted

5 T. unsalted butter, room temperature

2 T. whole milk

a couple of drops pure vanilla extract

Beat powdered sugar and butter together in electric mixer with paddle attachment on medium slow speed until mixture comes together and is well mixed. Turn mixer down to slower speed. Mix milk and vanilla in another bowl, then add to butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn mixer up to high speed. Continue beating until frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes